Brew the coffee and sweeten to taste with the turbinado or raw sugar - do NOT substitute with white sugar as the rich caramel flavor is key. Let it chill completely before adding to a cocktail shaker - if not the ice will melt too quickly and dilute the drink. Add 1.5 oz cachaça (Brazilian rum) and milk to taste. Shake vigorously and pour over ice. Garnish with a cinnamon stick.